KIWI & RASPBERRY SALAD

W/ Butter Lettuce & Raspberry Vinaigrette

Servings:  6       Calories per serving, including 1 Tbsp. vinaigrette:  50

1 large head butter lettuce

2 large kiwis

½ box raspberries

Wash lettuce and separate leaves.  Line each salad plate with a whole leaf and tear the rest into bite-sized pieces.  Distribute among plates. 

Peel and slice each kiwi into approximately eight slices.  Put three slices on each salad.  Distribute raspberries among each salad.  Dress each salad with a tablespoon of the vinaigrette below:

RASPBERRY VINAIGRETTE

½ cup water

1 Tbsp. agave or honey

1 ½ tsp. arrowroot or cornstarch

½ cup raspberry vinegar (or mash other ½ basket of raspberries with ½ c. red wine vinegar)

2 tsp. stone ground mustard

Combine the water, agave and cornstarch in a small saucepan and whisk until combined.  Stir over low heat until mixture thickens slightly.  Stir the vinegar and mustard into the first mixture.  Cool dressing before using.

Questions?  I'd love to hear from you!  Christine

Anonymous commented on 10-Jun-2010 12:40 PM

Looks yummy can Christine come to my house and make it.

Cathy

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